Categories: Recipes

Recipe: Sicilian Pistachio Cake

by Jessie Beyer - Tuesday, December 5, 2017

Recipe: Sicilian Pistachio Cake

It is well known across Italy that each region has its own culinary specialty. The foothills of Mount Etna, in eastern Sicily, grow pistachios with such a special flavor they have been granted government protection. Kitchens across the world proudly label dishes prepared with this pistachio after the town in the heart of the region they are grown, Bronte.

As the holiday season nears we have a Sicilian pistachio cake recipe that is sure to have guests asking for a second slice. Maybe you can take time over your second helping to discuss booking your Grand Cycling Tour of Sicily and taste the real Bronte pistachio’s for yourself.

Ingredients

4 tablespoons butter, melted and cooled, plus more room temperature butter for pans
1 cup Sicilian pistachios, plus more for garnish
1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon salt
8 large eggs, separated
1 1/2 cups sugar, divided
2 teaspoons vanilla
3 tablespoons pistachio paste

Directions

  1. Preheat oven to 350 degrees. Butter two 9-inch cake pans and line with parchment. Butter the parchment and dust the pans with flour, tapping out excess.
  2. Pulse pistachios in a food processor until coarsely ground. Add flours and salt and pulse until finely ground.
  3. Combine the yolks, 1 cup of sugar, and vanilla in a large bowl and whisk until pale and fluffy, about two minutes. Whisk in the pistachio paste and melted butter.
  4. Using a mixer, whisk the whites on medium speed until soft peaks form. Raise speed to medium-high and gradually add remaining 1/2 cup of sugar. Whisk until stiff, glossy peaks form, about 3 to 4 minutes.
  5. Carefully fold the egg whites into the egg yolk mixture. Then, working in three additions, fold in the flour mixture. Transfer the batter to the prepared pans and bake until cakes are set and lightly golden, about 25 minutes.
  6. Let cool 10 minutes in pan. Run a knife around the pans to loosen the cakes and invert onto a wire rack. Remove parchment and reinvert to cool completely.

Recipe from: Martha Stewart

Jessie Beyer - Originally from the suburbs of Washington, D.C., Jessie headed west for college and never looked back. She earned a Journalism and Technical Communications degree from Colorado State University, and has since worked in a variety of industries including radio, sustainability, and wine tourism. Jessie combines her passion for travel, cycling, and storytelling to help people understand the unique power of exploring the world from the seat of a bike. A self-proclaimed travel junkie, Jessie has found herself on many extended adventures. She spent 2015 exploring many corners of the world including tramping through New Zealand's mountains, cycling through Europe, and hitching a boat ride down the Mekong river from Laos into Thailand. At home in Colorado you'll likely find her singing her way up mountain trails, talking to strangers, and seeking restaurants with patios and Spanish wines.

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